157 results about "Total bacterial count" patented technology

The invention relates to a tea-making method which scientifically, reasonably and integrally applies prior mature application technologies to a tea-making process, in particular to applications of an ozone sterilization strong oxidation technology, a microwave enzyme and germ deactivation technology, a low-temperature freezing, shredding and crushing technology, a vacuum freezing and drying technology, a colloid milling micronization technology and a spray drying technology to the processing and the production of tea. The invention effectively solves the traditional problems influencing the quality of tea products by agriculture residue, pesticide residue, overproof heavy metal content and overproof total bacterial count, enables the quality of tea products to reach the standard of organic tea, effectively improves the quality of the tea products and the utilization rate of tea raw material and can be applied to other plant stem leaf products.

The invention discloses an efficient biological desulfurization method for coal, which is characterized in that coal is crushed through a crusher until the particle size is below 150 meshes; and three bacteria, namely Thiobacillus thioxidans, Thiobacillus caldus and Pseudomonas stutzeri, are adopted. The desulfurization process comprises the following sequential steps: removing organic sulfur in the coal through the Pseudomonas stutzeri; after the primary desulfurization is finished, preparing the Thiobacillus thioxidans and the Thiobacillus caldus into a desulfurization solution according to a certain total bacterial count ratio, and removing inorganic sulfur of the coal; and washing the desulfurized coal with water, filtering, and drying. The total sulfur removal ratio of the desulfurized coal is up to 57.8%; and the method is simple to operate, mild in treatment conditions and low in cost, and effectively retains effective components in the coal, thus being a desulfurization technology having very wide market prospects.

The invention discloses high-protein yoghourt and a making method thereof. The protein content of the product is over 9.5 percent, and the fermented milk contains 86 to 96 percent of raw cow's milk, 0 to 3.0 percent of concentrated lactalbumin, 3.0 to 6.0 percent of white granulated sugar, 0 to 2.0 percent of diluted cream, and 1 to 3 percent of lactic acid bacteria first-generation leavening agent. The making method comprises: preparing the lactic acid bacteria first-generation leavening agent, standardizing the raw cow's milk, mixing material, degassing, homogenizing, sterilizing, cooling, inoculating the lactic acid bacteria first-generation leavening agent, fermenting, centrifugally filtrating and concentrating, packaging, cooling and obtaining finished products. According to the high-protein yoghourt making process discloses by the invention, the raw cow's milk is made of high-quality raw cow's milk with total bacterial count of less than 20,000cfu/ml, the fermented milk is concentrated by centrifugal filtration, the nutrition of the yoghourt is more than 4 times that of common yoghourt, and high-nutrition yoghourt is made; after the being concentrated, the yoghourt is more fragrant and tastes thicker and finer; and in a 21-day quality guarantee period, the product is stable.

The invention discloses a method for ecologically restoring polluted water by applying a compound microorganism technology. A compound microorganism thallus concentrated solution consists of the following 10 thalluses in parts by weight: 5 to 15 parts serratia, 5 to 15 parts of photosynthetic bacteria, 5 to 15 parts of yeast cell, 5 to 15 parts of denitrifying bacteria, 5 to 15 parts of lactic acid bacteria, 5 to 15 parts of actinomycetes, 5 to 15 parts of BD bacteria, 5 to 15 parts of nitrogen-fixing bacteria, 5 to 15 parts of nitrifying bacteria and 5 to 15 parts of bacillus subtilis, wherein the total bacterial count in the compound microorganism thallus concentrated solution is not less than 109 pic/ml. According to the invention, the treating process is environment-friendly, healthful and safe, undesirable odor such as hydrogen sulfide and ammonia nitrogen is not easy to generate, the transparency of the restored water is more than 1.5 m, and the removal ratio on algae, total nitrogen, total phosphorus and COD is 95-99%, 95-99% , 90-95% and 90-95% respectively.

The invention discloses a preparation method of a liquid acidic pectinase, belonging to the technical field of enzyme preparations. The preparation method of the liquid acidic pectinase comprises the steps of treating a fermented crude enzyme solution and a blended concentrated solution at normal temperature by using a high-voltage pulsed electric field, and adding a pectin decomposer, a Chinese herb extract, modified dietary fibers and other natural plant raw materials in a blending process, wherein chemical preservatives do not need to be added, and low-temperature treatment is not needed; and then, degerming, filtering, and carrying out sterile filling to obtain the liquid acidic pectinase with stability and long shelf life. Experiments prove that the total bacterial count is 68-102CFU/mL if the liquid acidic pectinase prepared by using the preparation method is stored at room temperature for 12 months; and the enzyme activity loss ratios are respectively 1-1.4% and 0.5-1.1% if the liquid acidic pectinase is stored at 40 DEG C and 0 DEG C for 12 months. The preparation method is simple in process, convenient to operate, energy-saving and environment-friendly.

A method of extracting buckwheat flavone from buckwheat hull includes: shatter sweet buckwheat hull or tartary buckwheat hull raw material, formulate extracting solvent of 0.1 mol per liter sodium carbonate, use ultrasonic to extract, use kieselguhr filter for filtration, deposit, centrifuge, washing, and dry craft steps. By substantive laboratory studies and test, the heavy metal content, flavacin B1, pesticide residue, total bacterial count, mold and microzyme number, coliform group, salmonella and Staphylococcus aureus of buckwheat flavone produced by this method all meet regulation of commerce department medicinal plant and preparation trade green industry stand ard.

The invention discloses a controlled-release natural antiseptic freshness-keeping microcapsule for meat and a preparation method thereof. The microcapsule is prepared by taking spice essential oil as a core material and taking modified beta-cyclodextrin as a wall material. The preparation method includes: dissolving the modified beta-cyclodextrin in deionized water to obtain beta-cyclodextrin saturated solution; dissolving the spice essential oil into absolute ethyl alcohol to form spice essential oil-absolute ethyl alcohol solution; adding the spice essential oil-absolute ethyl alcohol solution into the saturated beta-cyclodextrin solution; freezing and drying to obtain the controlled-release natural antiseptic freshness-keeping microcapsule for meat. The controlled-release natural antiseptic freshness-keeping microcapsule has a great inhibition effect on total bacterial count, Escherichia coli amount, lactobacillus amount and saccharomycetes and mildew amount of sauce braised meat products and has advantages of wide antibacterial range, freeness of food flavor damages, healthiness, safety, nontoxicity, harmlessness and the like.

The invention provides a photodynamic-based drinking water disinfection method which comprises the following steps: 1. adding curcumin into water; and 2. disinfecting the curcumin-added water obtained in the step 1 by irradiation with a light source. The physical and chemical processes are combined by compounding the food-grade curcumin with the special-wavelength light, so that no harmful byproduct can be generated after photodynamic disinfection, and no secondary pollution can be generated on the ambient water body; and thus, the method overcomes the defects in the existing domestic water disinfection technique, so that the total bacterial count and chroma of the water body satisfy the water standard requirements. The method has the advantages of high operating safety, low cost and simple process, is easy to operate, and has favorable disinfection effects on seawater as well as mineral water and barreled water placed for some time.

The invention discloses a method for screening and enrichment culture of nitrifying bacterium floras with alternation of intermittent ammonia nitrogen flow and intermittent operation, and belongs to the technical field of water treatment. According to the method, activated sludge containing nitrifying bacteria is used as inoculation sludge, and the screening and enrichment culture of the nitrifying bacterium floras are achieved by using a bacterial fermentation tank by virtue of a method for alternation of intermittent ammonia nitrogen flow and intermittent operation. The initial ammonia nitrogen load is gradually increased by using intermittent operation so as to improve the ammonia-nitrogen oxidation rate, and the ammonia nitrogen flow and intermittent operation maintain the ammonia-nitrogen oxidation rate and achieve a low nitrite accumulation rate. By adopting the method, the screening and enrichment culture of the nitrifying bacterium floras can be achieved in a short time. The nitrifying bacterium floras obtained by the method disclosed by the invention have an advantage in numbers in total bacterial count, and a high ammonia-nitrogen oxidation rate and a high nitrite oxidation rate can be achieved.

The invention provides a method for retaining freshness of fresh-cut celery by combining ozone water washing and controlled atmosphere packaging. An ozone concentration in the ozone water is 0.9-1 milligram/L. Vacuum pre-cooling is carried out on fresh picked celery, screen grouping is carried out from aspects such as color, hardness and aroma, medium-well celery uniform in length and size is selected in each group, leaves removal, rib removal, cutting, washing and drying are carried out, the celery is filled in a controlled atmosphere packaging bag, 5% of O2, 10% of CO2 and 85% of N2 are filled in the packaging bag, heat sealing is carried out, and the celery is placed in a constant temperature and humidity box at the temperature of 2-4 DEG C for storage. The method has the advantages of effectively restraining reduction of sensory quality, increase of weight-loss ratio, decomposition of vitamin C and chlorophyll and increase of total bacterial count and membrane permeability. Compared with a control group washed by distilled water, the freshness retaining method can obviously prolong shelf life of the fresh-cut celery to 50 days. The freshness retaining method is simple, convenient, practical, low in cost, safe and free of residues.

The invention relates to an activated bactericide for improving the activity of a biological membrane on filler in the water treatment as well as application of the activated bactericide in a contact oxidation process. The activated bactericide is characterized in that an activating agent is a mixed bacteria liquid comprising pseudomonas fluorescens accounting for 40-60 percent of the total bacterial count, 15-20 percent of bacillus subtilis, 15-30 percent of bacillus megaterium, 5-10 percent of bacillus pumilus and metabolite of a culture solution of the mixture. The concentration of the activating agent added into the treatment water is 10<-6>-10<-5>. A materializing sludge layer generated by the filler can be effectively desorbed, a novel materializing sludge layer can be stopped from forming, and the service life of the filler is prolonged to 3-5 years; the activated bactericide has a function of in-situ regenerating and activating an aerobic and facultative anaerobic microbe and restores the activity of the biological membrane, so that the dormant and inactivated biological membrane on the filler is activated and restored, a bacteria colony on a novel membrane is positioned in a high-activity excited state, and further the decomposition ability is improved; and after the activated bactericide is fed, the removal rate of effluent COD (Chemical Oxygen Demand) is improved bymore than one time compared with that of the condition that the activating agent is not used.

A composited sodium alga acid antibacterial film and an application thereof in the preservation of livestock meat carcass relate to an antibacterial film and an application of the antibacterial film. The composited sodium alga acid antibacterial film is prepared according to the following steps: dissolving sodium alga acid in distilled water, adding glycerol, and mixing uniformly to obtain a sodium alga acid film formation solution; adding sodium carboxymethylcellulose and mixing uniformly to obtain a composited film formation solution; and adding potassium sorbate and mixing uniformly to obtain a composited antibacterial film formation solution. The composited sodium alga acid antibacterial film is applied to the preservation of the livestock meat carcass, as a result, the shelf life of cooled beef is prolonged by 6 days, and at the moment, the total bacterial count is 6.55 cfu/g, the TBV-N value is 25.7 mg/100g, the drip loss is 9.1%, the color value is 25.7 and the pH value is 6.57. The thickness of the composited antibacterial film is 45-47 micrometers, the transparency is 79-81%, the water absorption is 8.21-8.53%, the tensile strength is 1.45-1.48 kg/cm<2>, the elongation at break is 19.98-23.21%, and the water vapor permeability is 8.89-9.06%.

The invention relates to a method for controlling microbe indexes in microalgae powder by combination of pasteurization and spray drying and a method for producing microalgae powder. The method comprises the following steps: pasteurizing a microalgae concentrated solution to obtain a sterilized concentrated solution, and drying the sterilized concentrated solution to obtain microalgae powder, thereby controlling the microbe indexes in the microalgae powder (including but not limited to total bacterial count, mold quantity and yeast quantity); and producing the microalgae powder. The method can effectively control the microbe indexes (especially total bacterial count) of the algae powder, and can maximally maintain the activity of the active substances in the microalgae. The method is suitable for but not limited to producing Chlorella, Haematococcus pluvialis, spirulina, Dunaliella, Nannochloropsis oculata, Schizochytrium, Crypthecodinium cohnii and various algae powders, and is hopeful to become a universal production method capable of effectively controlling microbe indexes (especially total bacterial count) in the algae powder.

The invention relates to the field of oral purgative prescription, in particular to a preparation method of sodium ascorbyl phosphate oral solution, comprising the following steps: raw material is dissolved, boiled and sterilized, and filtered and disinfected, the step of boiling and sterilization is that sodium benzoate with 0.02-0.03 percent of mass-volume ratio is added in the solution obtained in the step of the dissolution of the raw material, the solution is evenly stirred and is heat-insulated for 1-2 hours at the temperature of 98-100 DEG C; the step of the filtering and disinfection is that the boiled and sterilized solution is cooled to below 40 DEG C, essence with 0.10-0.13 percent of mass-volume ratio is added, and then the solution is filtered with a 0.22mum of a microfiltration membrane for obtaining the sodium ascorbyl phosphate oral solution. The total bacterial count in microorganism of the solution obtained by the invention is extremely low, thereby reducing the stimulation of the solution to intestinal canals.

The invention provides a production technology of passion flower vinegar. The passion flower vinegar is prepared by adopting primary passion flower pulp as a raw material and grape wine active dry yeast and acetic bacteria as strains, adding oligopeptides, and sequentially carrying out primary fermentation, secondary fermentation, sterilizing, sterilely filtering and ageing to obtain the product. The passion flower vinegar obtained by fermenting in a liquid state is clear, transparent and mild in acidity, and contains 3.5 to 5.5% of acetic acid content; and the passion flower vinegar has special aroma of passion flower and has comprehensive sensory evaluation more than 89 scores; no total bacterial count, coliform and pathogenic bacterium are inspected after the passion flower vinegar is stored for 90 days at normal temperature; the passion flower vinegar remains the nutrient contents of passion flower, and has the special functions of fruit vinegar; and the passion flower vinegar can be used as fruit vinegar seasoning, and also can be prepared into passion flower vinegar beverage by being diluted and adding other components such as juice.

The invention discloses a method for screening and/or identifying lactobacillus and application of the method and belongs to the technical field of microorganisms. Compared with a traditional 16S rRNAmethod, the method has the advantages that the method is based on the specific primer of a lactobacillus groEL gene, so that the method can identify strains to the lactobacillus strain and subspecieslevel and is high in resolution and accuracy, and the accuracy of the method can reach up to 100%; by the method coordinated with a 16S rRNAV3-V4 region species diversity analysis method, the percentage of the number of each species and subspecies of lactobacillus in a complex sample accounting for the number of the total lactobacillus in the complex sample and the percentage of the number of each species and subspecies of the lactobacillus in the complex sample accounting for the number of the total bacteria in the complex sample can be measured accurately, and the accuracy reaches up to 100%.

The invention relates to a method for controlling microbe indexes in microalgae powder by combination of microwave sterilization and spray drying and a method for producing microalgae powder. The method comprises the following steps: carrying out microwave sterilization on a microalgae concentrated solution to obtain a sterilized concentrated solution, and drying the sterilized concentrated solution to obtain microalgae powder, thereby controlling the microbe indexes in the microalgae powder (including but not limited to total bacterial count, mold quantity and yeast quantity); and producing the microalgae powder. The method can effectively control the microbe indexes (especially total bacterial count) of the algae powder, and can maximally maintain the biological activity of the active substances in the microalgae. The method is suitable for but not limited to producing Chlorella, Haematococcus pluvialis, spirulina, Dunaliella, Nannochloropsis oculata, Schizochytrium, Crypthecodinium cohnii and various algae powders, and is hopeful to become a universal production method capable of effectively controlling microbe indexes (especially total bacterial count) in the algae powder.

A shelf life prediction method of seasoned lobsters is disclosed. The method includes respectively storing seasoned cooked lobsters into incubators with different temperatures, measuring changes of the sensory score, the total bacterial count, the weight loss ratio and the total volatile basic nitrogen (TVB-N) of products at regular intervals, and building a kinetic model of lobster quality changes and building a shelf life prediction model that is ln(t)=7474.8/T-19.869, wherein the t is a shelf life prediction value of the seasoned lobster and the T is Kelvin temperature of the storage temperature. The prediction model is beneficial for determination and prediction of the eating safety of the seasoned lobsters accurately.

The invention relates to a manufacture method for raw milk total bacterial count test paper, and the manufacture method comprises the following steps of: drying filter paper; soaking the dried filter paper for the first time, wherein the soak solution adopted in the soaking process is a water solution of a surfactant and buffer salt, the PThe invention relates to a manufacture method for raw milk total bacterial count test paper, and the manufacture method comprises the following steps of: drying filter paper; soaking the dried filter paper for the first time, wherein the soak solution adopted in the soaking process is a water solution of a surfactant and buffer salt, the PH value of the water solution is 6.8-8.0, and the filter paper is soaked in the soak solution for 1-10 minutes; drying the filter paper soaked for the first time; soaking the dried filter paper for ten minutes for the second time, wherein the soak solution adopted in the soaking process is reaction solution mixed by resazurin solution and calcium sulfate solution, the mass percent of the resazurin solution is 0.1%-1%, the mass percent of the calcium sulfate solution is 0.8%-3.8%, and the volume ratio of the resazurin solution and calcium sulfate solution is (1:1)-(10:1); and drying the filter paper soaked for the second time again.H value of the water solution is 6.8-8.0, and the filter paper is soaked in the soak solution for 1-10 minutes; drying the filter paper soaked for the first time; soaking the dried filter paper for ten minutes for the second time, wherein the soak solution adopted in the soaking process is reaction solution mixed by resazurin solution and calcium sulfate solution, the mass percent of the resazurin solution is 0.1%-1%, the mass percent of the calcium sulfate solution is 0.8%-3.8%, and the volume ratio of the resazurin solution and calcium sulfate solution is (1:1)-(10:1); and drying the filter paper soaked for the second time again.

The invention relates to a total bacterial count test piece and a manufacturing method thereof. The total bacterial count test piece comprises a carrier structure and further includes two layers of gaskets, an upper layer base material and a lower layer base material. The carrier structure is formed by combining a nonwoven and a filter film. The total bacterial count test piece can contain 500 [mu]l of liquid. The total bacterial count test piece manufactured through the manufacturing method can count red bacterial colonies after a liquid sample is inoculated and cultivation is conducted under the condition of 37 DEG C for 48 h. Through the contrast experiment result of a test piece method and a national standard method, the effects can be known that the experimental bacteria detection conformity of the test piece can reach 105%, and the practical sample total bacterial count detection conformity of the test piece can reach 89% or above. Bacterial colony counting is conducted through the test piece, operation is simple and convenient, bacterial colony forms are good, and results are accurate.

The invention discloses an antibacterial fabric and a production method thereof. The antibacterial fabric is made from, by weight, 20-30 parts of polyethylene, 50-80 parts of ethyl acrylate, 20-30 parts of glass fiber, 10-20 parts of zinc peroxide, 5-10 parts of nano-montmorillonite, 13-18 parts of vinyl acetate, 20-30 parts of methyl acrylate, and 10-20 parts of surfactant. The production method includes: mixing well and heating to melt the polyethylene, the ethyl acrylate, the glass fiber, the zinc peroxide, the nano-montmorillonite, the vinyl acetate and the methyl acrylate, adding the surfactant, mixing well, extruding with a spinneret plate to form fibers, and weaving the fibers into the fabric. Total bacterial count of the antibacterial fabric is 40-58/cm<2>, while the total bacterial count of the prior fabric is up to 210-220/cm<2>; accordingly, the antibacterial fabric has good antibacterial property.

The invention relates to a method for quickly drying blueberries. The method comprises the following steps: (1) selection of blueberries: selecting fresh blueberries or quickly-frozen blueberries with70-80% maturity; (2) pre-washing and ultrasonic friction primary wax removal of blueberries: performing water bath type ultrasonic cleaning and probe ultrasonic combined steel ball friction wax removal; (3) vapor secondary wax removal of blueberries: performing water vapor secondary wax removal with ethanol and blueberry essential oil mixture; (4) drying of blueberries: drying the blueberries byadopting heated air circulation drying equipment subjected to thermal insulation and dehumidification transformation; and (5) packaging: filling nitrogen gas into a packaging bag. During vapor secondary wax removal treatment, a fire-new means is adopted, the treatment protects the integrality of the blueberries, the residual wax on the surfaces of the blueberries can be effectively removed under the condition of no juice leakage, and furthermore, the effects of passivating enzyme activity, reducing the loss of nutritional components, preventing color change and taste change in subsequent processing, keeping nutritional components and original color, flavor and taste, reducing total bacterial count as well as realizing disinfection, sterilization, mold prevention and preservation are achieved.

The invention relates to a composite culture medium and a method for quickly detecting total bacterial count by using the same, belonging to the field of detection methods of total bacterial count in foods. The composite culture medium is prepared by mixing the following raw materials in percentage by weight: 10-20% of tryptone, 10-30% of agar powder, 1-10% of beef extract, 1-10% of yeast extract, 1-10% of glucose, 0.1-0.9% of lecithin, 0.1-0.9% of vitamin B complex and 10-40% of Tween 60. Compared with the prior art, the composite culture medium and method have the following advantages: the composite culture medium for quickly detecting total bacterial count can quickly detect the total bacterial count in various foods, the detectable rate is 20% higher than that of the commercially available culture medium (plate count agar), the colonial morphology is larger, and the price is lower than that of the commercially available total bacterial count detection test paper; and thus, the composite culture medium and method are suitable for wide-range popularization and use.

The invention discloses banana milk shake and a producing method thereof. The producing method includes following steps: (1) unpeeling bananas, soaking the bananas in a color-protecting solution, cutting the bananas into pieces and removing cores; and (2) mixing the processed bananas in the step (1), milk, ascorbic acid and citric acid, pulping the mixture under a nitrogen or carbon dioxide atmosphere to obtain a pulp, and performing a filling process and sterilization to obtain the banana milk shake. The banana milk shake can maintain good flavor and nutrients of banana milk, is free from layering, is high in stability, has an attractive color, is good in mouthfeel, is not more than 100 cfu/ml in a total bacterial count and is lower than a limit of detection in numbers of moulds and yeast. The producing method is short in time, is low in energy consumption and can save cost.